Here’s another recipe to help with your New Year’s resolution – eat more vegetables. I discovered this great roasted vegetable seasoning at my mother-in-law’s house during Thanksgiving season and I haven’t stopped using it since. That night she roasted cauliflower with red onion and I think I could have eaten the whole pan myself. This recipe is an unknown source from a magazine clipping in my mother-in-laws amazingly organized recipe binders. The lady has years of the best recipes archived perfectly. I tried to follow suit with my recipes, but lucky for me Pinterest was invented.
It’s a delicious way to season your vegetables when roasting or even grilling. It’s a superhero combo of herbs and garlic that enhances; potatoes, zucchini, squash, peppers, carrots, parsnips, onions, cauliflower, broccoli, etc. etc. I dare you to find a vegetable that doesn’t work with this seasoning. OK maybe a roasted cucumber might be unappetizing.
2 Tablespoons dried parsley
2 Tablespoons dried rosemary
2 Tablespoons granulated garlic
1 Tablespoon kosher salt
1 tablespoon dried sage
1 tablespoon dried thyme
1 1/2 teaspoon coarsely ground black pepper
Combine all ingredients in a jar. Seal tightly for up to six months. Makes about 1/2 cup.
For about a pan of vegetables, toss the veggies with 1 1/2 tablespoon olive oil and 1 tablespoon veggie seasoning. Make sure vegetables are cut about same size. Roast at 425 for about 20-30 minutes.
I found these beautiful organic rainbow carrots at Trader Joe’s and parsnips. Carrots and parsnips are one of my favorite roasted vegetable combos. A few other great combos are zucchini, mushrooms, red onion and peppers or cauliflower and broccoli
- 2 Tablespoons dried parsley
- 2 Tablespoons dried rosemary
- 2 Tablespoons granulated garlic
- 1 Tablespoon kosher salt
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1½ teaspoon coarsely ground black pepper
- Combine all ingredients in a jar. Seal tightly for up to six months. Makes about ½ cup.